With the indulgences of the Holiday Season in full swing, in my case an alarming ability to polish off copious amounts of Peppermint Bark, the pendulum has swung to a craving for a heart healthy, slenderizing supper.
I'm very interested in "healthy food" but only if it's succulently delicious and one feels fully satisfied after the meal. Otherwise I'm afraid it's back to Peppermint Bark - has anyone tried the Trader Joe's version - it's heavenly. Anyway, this salmon supper is not only easy and quick it was actually enjoyed by 3 out of my 4 children. The rub gives it a little extra lift and a last minute broil ensures a delicious crust on the outside, still maintaining luscious coral colored meat beneath. Served with a roasted tomato and spinach sauteed in olive and garlic, you can feel virtuous and boast healthy levels of omega 3's.
1/4 cup olive oil
Zest of a lemon
1 tablespoon of finely chopped parsley
salt and pepper
1 tablespoon Dijon mustard
In a small bowl combine all ingredients except the salmon. Stir together to achieve a paste.
Rub the paste over the top of the salmon fillets.
Place the fillets on a foil lined baking tray and place in the oven for approx 10 minutes or until almost cooked through.
Turn on the broiler (in England this means the grill) and broil for a couple of minutes until you have a beautiful golden crust on the top of your salmon.
Remove from oven and serve immediately.